Chengdu memory is the most memorable bowl of maoxuewang. recipe-Chinese Food-best chinese food recipes-cooking food

Chengdu memory is the most memorable bowl of maoxuewang.

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Maybe it's because of the cold weather in Beijing. Recently, I've been particularly greedy for Chengdu's oily and hot blood. I remember. The first time I ate maoxuewang was when I worked with my college friends in a restaurant near the school. It was probably in the middle and late November. Chengdu was already very cold and humid. By nine o'clock in the evening, after the guests left, the fat uncle of the back chef would make us dinner. Compared with the school's meals, I was really full of many blessings. Garlic white meat, steamed beef, pickled fish, maoxuewang, taro chicken, rattan pepper fish ... in just one month. I have eaten almost all the famous dishes in the shop. Among them, the most memorable is the bowl of hot, spicy maoxuewang, the duck blood still shaking in the bowl, the oily soup, the spicy red peppers, plus a few pieces of maojiezi (fat intestines). It's just too much for people to stop. Eating a whole person can boil. In addition to the memory of the boiling spicy taste, I also appreciate the firmness of the restaurant owner to the ingredients

Cooking ingredients

duck blood:300g

cowhide blinds:moderate amount

yellow throat:moderate amount

tripe:moderate amount

kelp:moderate amount

bean sprouts:moderate amount

lotus root:moderate amount

sliced beef:moderate amount

Flammulina velutipes:moderate amount

cucumber slices:moderate amount

garlic sprouts:moderate amount

scallion:moderate amount

celery:moderate amount

cilantro:moderate amount

ginger:moderate amount

garlic:moderate amount

prickly ash:moderate amount

dried red pepper:moderate amount

salt:moderate amount

Pixian bean paste:moderate amount

cooking wine:moderate amount

chicken essence:moderate amount

Cooking Steps

Step1:Food preparatio

Step2:Duck blood is boiling. Boil the water and pour in the cut duck blood. Add some cooking wine and cook for 23 minutes. This step is to remove the bloody taste of duck blood and the blood foa

Step3:Blanch the side dishes. Blanch the beef blinds, bean sprouts, Flammulina velutipes, kelp, lotus root slices and other vegetables in turn to grow. Put the bean sprouts on the bottom of the bowl. Pack other ingredients for standb

Step4:Stir fry. After the oil is hot and smoking, add the chopped ginger, garlic, scallion, garlic sprout and celery and stir fry for a whil

Step5:Add prickly ash, dried red pepper, Pixian bean paste and continue to stir fry for a while. Stir fry to produce fragrance

Step6:Soup. Wait for the pot to begin to float out the flavor of maoxuewang, which can be eaten at ordinary times. Add some warm water and salt. Change the heat to boil for about 56 minute

Step7:Order. Add lotus root slice, kelp, Flammulina mushroom, cucumber, duck blood, sliced beef, hairy tripe, etc. in turn. Stir in medium heat to cook vegetables. Generally, sliced beef, hairy tripe, beef tripe. Put it about three minutes before starting the pot. It can keep the fresh and tender taste, especially the taste of hairy tripe and beef trip

Step8:Get up. Add the garlic sprouts and chicken essence to tast

Step9:Drench with oil. Add some cooking oil (rapeseed oil is the best) into the pot. Add a small amount of pepper and dry pepper. Heat it up, pour it on maoxuewang, and then add the coriander leaves to decorate it.

Step10:A bowl of spicy maoxuewang is ready. When it's cold. A bowl of maoxuewang with a bowl of rice. Plus a small butterfly pickle. Have a different taste. Eating a whole person is a capital satisfaction.